HomeMy WebLinkAboutButcher Boy - Routine - Food Est - Inspection - 1077 OSGOOD STREET 10/21/2021 R-10 Izitet.ro MaRn4p 4i lien''""I1r�ht FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Butcher Boy Market 5DA80 10/21/21 9:38 AM Routine Retail M.Baldwin
1077 Osgood Street 10:16 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
1 0 4
IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlited in Yellow
Supervision IN OUT NA NO COS I Protection from Contamination(Coned) IN OUT NA NO COE
1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected V
2. Certified Food Protection Manager J 16.Food-contact surfaces;cleaned&sanitized J
Employee Health IN OUT NA No COS 17.Proper disposition of returned,previously served, J
3. Management,food employee and conditional employee
knowledge,responsibilities and reporting J Time/Temperature Control for Safety IN OUT NA NO CO:
4. Proper use of restriction and exclusion J 18.Proper cooking time&temperatures J
5. Procedures for responding to vomiting and diarrheal events J 19.Proper reheating procedures for hot holding J
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature ./
6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth J
22.Proper cold holding temperatures 1 J
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition J
8. Hands clean&properly washed J
24.Time as a Public Health Control;procedures&records J
9. No bare hand contact with RTE food or a pre-approved J
Consumer Advisory IN OUT NA NO CO:
10.Adequate handwashing sinks supplied and accessible J 25.Consumer advisory provided for raw/undercooked food I/
Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO:
11.Food obtained from approved source J 26.Pasteurized foods used;prohibited foods not offered J
12.Food received at proper temperature V Food/Color Additives and Toxic Substances IN OUT NA NO Cos
13.Food in good condition,safe&unadulterated J 27.Food additives:approved&properly used
14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J
Conformance with Approved Procedures IN OUT NA NO COE
29.Com liance with variance/s variance/specialized rocess/HACCP I I Highlighted in Yellow p p p V
.......................Re.Peat..V..°.�.at..°.n.S...H...........................................................................................
...
Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COE
30.Pasteurized eggs used where required ./ 43.In-use utensils:properly stored
31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled
32.Variance obtained for specialized processing methods J 45.Single-use/single-service articles:properly stored&used
Food Temperature Control IN OUT NA NO COS 46.Gloves used properly
33.Proper cooling methods used;adequate equip.for temp. J Utensils, Equipment and Vending IN OUT NA NO COS
47.All contact surfaces cleanable,properly designed, 1 J
34.Plant food properly cooked for hot holding
35. Approved thawing methods used 48. Warewashinq facilities:installed,maintained&used;test
49. Non-food contact surfaces clean
36. Thermometers provided&accurate
Physical Facilities IN OUT NA NO COS
Food Identification IN OUT NA NO COS 50.Hot&cold water available;adequate pressure
37.Food properly labeled;original container
51.Plumbing installed;proper backflow devices
Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed
38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned
39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained
40.Personal cleanliness 1 J
55.Physical facilities installed,maintained&clean 2 J
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
J
Follow Up Required: Y Follow Up Date:
M.Baldwin Todd-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Butcher Boy Market Inspection Number Date Time In/Out Inspector
1077 Osgood Street 5DA80 10/21/21 9:38 AM M.Baldwin
North Andover, MA 01845 10:16 AM
• ' • • • • • EMW
Repeat Violations Highlighted in Yellow
Time / Temperature Control for Safety
Cold Holding Temperature
22 -51.1 (A)( ) ( ) Proper Cold Holding Temps. - Bakery-
Pr The temperature of the Cupcake fridge in the Bakers Aid was 48 degrees. Do not use for storage of
potentially hazardous foods such as cheesecake and cream based frosting. Maintain 41°F or less. Code:
Except during preparation, cooking, or cooling, or when time is used as the public health control as
specified under section 3-501.19, and except as specified under paragraph (B) and in paragraph (C) of this
section, TCS food shall be maintained at 41°F or less. Eggs that have not been treated to destroy all
viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of
450F or less.
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Prevention of Food Contamination
Personal cleanliness
40 2402.11 Hair Restraint Effectiveness - Establishment-
C Staff preparing food must wear an effective hair restraint such as a hat or hair net. Code:Food
employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that
covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food,
clean equipment, utensils and linens;and unwrapped single-service and single-use articles. This section
does not apply to food employees such as counter staff who only serve beverages and wrapped or
packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food;
clean equipment, utensils, and linens; unwrapped single-service and single-use articles.
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Utensils, Equipment and Vending
All contact surfaces cleanable, properly designed, constructed & used
47 4-501.11 Good Repair and Proper Adjustment- Butchery-
C Walls above the marinating bin have white build up. PIC states it's due to the metal oxidizing. Maintain
stainless walls clean to sight and touch. Code:Equipment shall be maintained in a state of repair and
condition that meets FDA requirements. Equipment components such as doors, seals, hinges, fasteners,
and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications.
Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments
that can contaminate food when the container is opened.
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Physical Facilities
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT page Number
3
Butcher Boy Market Inspection Number Date Time In/Out Inspector
1077 Osgood Street 5DA80 10/21/21 9:38 AM M.Baldwin
North Andover, MA 01845 10:16 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
Physical Facilities installed, maintained & cleaned
55 6-501.11 Repairing - -
C Bakery floor has chipped surface. Food builds up in the chips leaving black marks. Maintain floor in clean
condition free of cracks and chips. Code: The physical facilities shall be maintained in good repair.
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
55 6-501.12 Cleaning. Frequency/Restrictions -Walk in meat cold storage room -
C Mold on ceiling around the sprinkler head in middle. Code: The physical facilities shall be cleaned as
often as necessary to keep them clean. Except for cleaning that is necessary due to a spill or other
accident, cleaning shall be done during periods when the least amount of food is exposed such as after
closing.
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•
Area Equipment Product Notes Temps
Bakery Cake display case Ambient 38 OF
Bakery Dessert fridge Ambient 40°F
Bakery Bakers Aid Cupcake fridge 48 OF
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Ham case Ambient 36 OF
Deli area Cutlets 165 OF
......................................................................................................................................................................................................................................................................................................................................................................................................................................
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Replacing back walk in mechanism today.
No evidence of pests.
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Butcher Boy Market Inspection Number Date Time In/Out Inspector
1077 Osgood Street 5DA80 10/21/21 9:38 AM M.Baldwin
North Andover, MA 01845 10:16 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
Town of North Andover- Health Department